Glazed Gingerbread Muffins Recipe
Delightfully spiced glazed gingerbread muffins with a moist, tender crumb, featuring warm winter spices and a choice of tangy lemon or classic vanilla glaze. Perfect for cozy mornings or holiday treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 standard muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Muffin Ingredients:
- ¾ cup un-sulphured or dark molasses (avoid blackstrap; Grandma’s brand recommended)
- ½ cup unsalted butter, cut into smaller pieces
- 2⅔ cups all-purpose flour
- 2 tsp ground ginger
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup sour cream or plain yogurt, room temperature
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Coarse sugar for sprinkling (optional, for crunch)
Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp fresh squeezed lemon juice, to taste
Vanilla Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk, to taste
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and thoroughly grease a muffin tray with cooking spray to prevent sticking.
- Melt Butter and Combine with Molasses: In a large glass bowl, combine molasses and butter. Microwave for about one minute or until butter melts. Stir well and set aside to cool slightly.
- Mix Dry Ingredients: In a separate large bowl, whisk together flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt until evenly blended.
- Combine Wet Ingredients: Add brown sugar, sour cream (or yogurt), milk, and beaten egg to the molasses-butter mixture. Mix until fully combined.
- Incorporate Wet and Dry Mixtures: Gradually add the molasses mixture into the dry ingredient bowl, stirring until just combined. Be careful not to overmix; the batter will be thick with some lumps.
- Fill Muffin Tray and Add Sugar: Spoon the batter into the prepared muffin tray, filling each cup all the way to the top. Optionally, sprinkle coarse sugar on top for a nice crunchy texture.
- Bake Muffins: Place the muffin tray in the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the door, and bake for an additional 11-14 minutes or until a toothpick inserted in the center comes out clean. The initial high temperature helps create a domed muffin top.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prepare Lemon Glaze (optional): Combine powdered sugar with fresh lemon juice until smooth and creamy, adjusting juice to reach desired consistency.
- Glaze Muffins: Drizzle the lemon glaze over the cooled muffins. If preferred, prepare the vanilla glaze by mixing powdered sugar, milk, and vanilla extract until creamy and drizzle similarly.
- Serve and Enjoy: Serve the glazed gingerbread muffins fresh for the best flavor and texture.
Notes
- Do not use blackstrap molasses as it can be too bitter; a mild dark molasses like Grandma’s brand is ideal.
- Use sour cream or plain yogurt at room temperature to avoid curdling the batter.
- Fill the muffin cups fully for nicely domed tops enhanced by the initial high-temperature bake.
- Coarse sugar on top is optional but highly recommended for added crunch.
- You can switch between lemon glaze for a tangy contrast or vanilla glaze for a classic sweetness.
- Be careful not to overmix the batter; a few lumps are okay and ensure a tender muffin.
Keywords: Gingerbread muffins, molasses muffins, spiced muffins, holiday muffins, lemon glaze, vanilla glaze
Find it online: https://thedishspot.com/glazed-gingerbread-muffins-recipe/
